1. Weigh the raw materials for later use.
2. After the butter has softened, add powdered sugar, press with a spatula and stir evenly.
3. Sift in the low powder and cocoa powder, press and stir evenly.
4. Add hazelnut powder and mix well.
5. Squeeze it into a ball with your hands, don't over-knead it.
6. Divide it into approximately 8 grams each and knead it into a ball. Heat the middle layer to 175°C and lower to 160°C. After turning off the heat, simmer for 10 minutes (the surface of some finished products will be a little cracked, which will not affect the taste).
